Here’s a question for those of you who’ve experienced benefit (i.e., reduced bloating and/or cramps) from cooking your oats. Do you drink it while it’s still warm, or do you refrigerate it first?
I ask due to the trouble (lots of gas) I had with my first, oat-based soylent recipe. After a few months of trying to tolerate it, I experimented with cooking the oat flour and noticed a lot of improvement when I drank the mixture while it was still warm. Since I only have one soylent meal a day but make three meals at a time, I refrigerated the remaining two meals. However, I noticed that the improvement I saw with the first meal went away with the following two meals.
I know that one case isn’t significant, but it made me consider what the real culprit of my gassiness could be. It’s lead me to believe that I’m having trouble digesting the amylose and/or amylopectin that make up most of the complex carbohydrates in oats. These polysaccharides are considered resistant starches and can be difficult for some people to digest. Cooking the oats causes them to gelatinize and breaks down the bonds in these long chain carbohydrates, which should make them easier to be absorbed in the gut. Refrigeration will reverse this process through starch retrogradation, which is likely why I had gas again with the 2nd and 3rd meals.
I’ve also experimented with adding amylase from a brew supply store to my soylent, but haven’t seen the same benefit as with cooking. It could be that I’m not adding enough, or maybe it’s the wrong kind of amylase. Either way, I’ve switched to a slightly modified version of a popular corn masa-based recipe and have noticed less gas. Still not enough to let me consume it for every meal, but I can tolerate it. I wanted to put my hypothesis out here in case it makes sense to other people. I’d like to hear your thoughts. I’m not discounting that phytic acid could also be problematic either. It’s likely there are multiple contributors to why oats gives some people trouble.